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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Like grandma used to make. Ingredients:
3 lbs beef, cut into 1 1/2-inch cubes |
1 1/2 teaspoons table salt |
1 teaspoon ground black pepper |
3 tablespoons vegetable oil |
2 cups onions, chopped coarse (about 2 medium) |
3 medium garlic cloves, minced |
3 tablespoons all-purpose flour |
1 cup red wine |
2 cups low sodium chicken broth |
2 bay leaves |
1 teaspoon dried thyme |
6 small boiling potatoes, peeled and halved |
4 large carrots, peeled and sliced 1/4-inch thick |
1 cup frozen peas, thawed (6 ounces) |
1/4 cup fresh parsley leaves, minced |
Directions:
1. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive ducth oven; add beef to pot in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
2. Remove pot from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.).
3. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.
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